Dragon Well

Description

Dragon Well Tea (龍井茶; lóngjǐng chá) — A Tea of Mystery and Delight 

A traditional pan roasted green tea known for its unique taste in the green tea canon grown in Hangzhou in the Zhejiang province. It is made using a withering method during which one bud and two leaves are plucked. The leaves are withered in the sun and then finished (fixed, shaped, dried) entirely in the pan, resulting leaves that are pale, green and flat. The easily-identified leaves have a light, crisp aroma reminiscent of fresh summer vegetables. Dragon Well Tea is known for its high quality and complex flavor. Grown in in it is considered a more gentle, accessible green tea due to it being more gentle on the stomach than other green teas and has its own niche community amongst tea enthusiasts. It was declared the official tea of the royal court by emperor Qianglong during the Qing Dynasty. 

Origin & Craftsmanship

• Historic origin from Pan Yin Mountain, Guizhou
• Flavor from farming methods as opposed to genetics or varietal 
• Sun withered leaves are fixed, shaped and dried entirely in the pan 

Flavor Profile 

• Bright & Light – A light, vegetative scent with a mellow undertone 
• Bold Aroma and Color – Prized for its verdant green and distinct aroma 

Benefits for the Drinker

• Known for gastrointestinal benefits 
• Amino acids allow for relaxation while maintaining alertness 
• May have properties that protect against toxins 

Specialized Brewing Instructions

• Water Temperature: 195–205°F (90–96°C)
• Steep Time: 15–30 sec + 5 sec per subsequent infusion 
• Tea-to-Water Ratio: 5g per 100ml (Gong Fu style)
• Best Brewed In: Gaiwan or small teapot for multiple steeps